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Columbia Pineapple Punch

A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).

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A historical recipe

What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. 1 pint of sweet cider
  2. 4 slices of cucumber
  3. 2 cupfuls of selected strawberries
  4. 1 cupful of sugar
  5. a pint of iced water

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1 pint of sweet cider, 1 pineapple, 2 oranges, 4 slices of cucumber, 2 cupfuls of selected strawberries, 1 banana, Ground cinnamon, Apollinaris, 1 cupful of sugar.
  2. Shred into very small pieces the edible part of a very ripe pineapple and add the oranges sliced very thin, the cucumber slices and the strawberries cut into halves, one banana cut into dice and a generous cupful of sugar.
  3. Stir these together with a pint of iced water and allow to stand for a half hour on the ice.
  4. Remove the cucumber slices, add a quarter-teaspoonful of ground cinnamon;
  5. add the cider and last, the Apollinaris.
  6. Serve at once.
  7. The most satisfactory glasses to use would be tall slim glasses, serving a long handled spoon—an iced-tea-spoon will do—with each service so that the fruit may be eaten.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Wooden spoon
Source Public domain in the USA
Credit

From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.